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Excellent recipe. The sweet potatoes and curry form a unique and interesting combination. I loved it and I'm sure I'll make it again soon.

kendalljacobsen
from Albany, NY
/ 12.15.2015

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Really good recipe...especially on a cold day! Here is
my stab at it with a few modifications:
http://neonmarkt.com/2014/09/15/thai-inspired-chicken-noodle-soup/

erickellan
from Vienna, Austria
/ 09.17.2014

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This was really great.
I didn't have the patience to blanch the snow peas or cook the noodles separate so I just tossed everything in the pot at appropriate points during the boil to get the right tenderness on each item. Really the only negative effect I found is that the noodles absorb a lot of the broth and reduce the soupiness of the result quite a bit.
I'm also not a sweet potato fan, so I left them out, and put carrots in instead. I was going to use zucchini at the suggestion of another reviewer, but it's out of season. I'm actually glad that I did not because the soup is already sweet enough and I don't think zucchini would have helped to balance it. To be honest I don't think 2 tablespoons of sugar was necessary either.
Anyway, I'm being a perfectionist, this recipe is delicious.

thespiff
from Philadelphia, PA
/ 03.23.2014

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Store was out of yellow curry paste, so made with green. Still was delicious. Took longer than I thought it would to make, but was worth it.

cleop3
from Seattle, WA
/ 02.23.2014

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Pretty good recipe, but I found it rather cumbersome to eat. Snowpeas and noodles were not spoon friendly - you really need chop sticks a spoon to eat this! Might try to make this again with modifications, but don't love it enough to make this exact recipe again.

linder023
from Hoboken, NJ
/ 02.17.2014

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excellent recipe a lot of steps. failed to put in the red onion and used green instead of red curry. Would recommend breaking noodles before putting them in pot or cut noodles with kitchen shears.

lynease
from atlanta,ga
/ 02.09.2014

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Excellent! Modifications (because store didn't have everything) included shrimp in place of chicken, green curry paste instead of yellow and butternut squash (bc it was precut and ready to go) in place of sweet potato. Added some fresh spinach to bottom of everyone's bowl. Huge hit with the family!

txbrneyes2
from Austin, TX
/ 01.28.2014

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Love this recipe, it was absolutely delicious. I couldn't find yellow curry paste so I used green instead. The flavours meld together nicely and the garnishes add that little bit extra. This one is a keeper!

sandersson
from Helsingborg, Sweden
/ 01.24.2014

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I made this soup last night and it was excellent. It also has beautiful presentation when served to guests, and they can decide how many noodles and other fillings they want.
Next time I'll try it with shrimp instead of chicken. The prep would be made simpler by cooking the snow peas and sweet potato in the chicken broth. Use one less pot that way.

ldubravcic
from Vancouver, BC
/ 10.20.2013

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We followed this almost exactly. We didn't have lemon grass or yellow curry paste, so we subbed green curry paste, which was perfect! We also added blanched broccoli, cauliflower & fresh spinach to give it more veg (really, you could use whatever you have on hand within reason). We also used one full-fat coconut milk, one low-fat (but used a bit of coconut oil at the beginning with the canola oil). We didn't have fresh cilantro (used dried), shallots (used yellow onion) or green onions (omitted entirely). This is an excellent, excellent dish - enough to ponder making it again tonight.